Description

Grandma’s Irresistible Donuts are classic, soft, and fluffy homemade donuts fried to golden perfection and coated with a smooth, sweet vanilla glaze. This timeless recipe combines simple ingredients like all-purpose flour, yeast, and eggs, delivering a delightful fried treat that you can customize with colorful glazes for a fun twist. Perfect for breakfast, brunch, or a sweet snack, these donuts are sure to become a family favorite.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
1 cup milk, lukewarm (about 110°F)
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

For Frying

Vegetable oil, for frying (about 3 inches deep)

Glaze Ingredients

4 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla extract
Optional: Food coloring (for fun!)

Instructions

Activate the yeast: In a large bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
Combine wet ingredients: Add melted butter, beaten eggs, and vanilla extract to the yeast mixture. Whisk together until fully combined.
Mix dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add this to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a shaggy dough forms.
Knead the dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for about 5 minutes. Adjust flour if the dough is too sticky.
First rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a towel and let it rise in a warm place for 1-1.5 hours until doubled in size.
Punch down dough: Gently punch down the dough to release air and turn it out onto a floured surface.
Roll out dough: Roll the dough to about 1/2 inch thickness.
Cut donuts: Use a donut cutter or two different-sized round cutters to cut out donuts and holes.
Second rise: Place the cut donuts and holes on a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until puffy.
Heat oil: Pour about 3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F (175°C), using a deep-fry thermometer for accuracy.
Fry donuts: Carefully fry a few donuts at a time in the hot oil without overcrowding. Fry each side for 1-2 minutes until golden brown.
Drain donuts: Use a slotted spoon to transfer donuts to a wire rack lined with paper towels to drain excess oil.
Cool donuts: Allow donuts to cool slightly before glazing.
Prepare glaze: Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency by adding milk or powdered sugar as needed.
Add colors: (Optional) Divide glaze into separate bowls and add food coloring for fun colored glazes.
Glaze donuts: Dip each donut into the glaze or spoon glaze over them, coating both sides evenly.
Set glaze: Place glazed donuts back on the wire rack and let the glaze set for 15-20 minutes before serving.

Notes

Ensure the milk is lukewarm (around 110°F) to properly activate the yeast without killing it.
Do not overcrowd the frying pot to maintain the oil temperature and ensure even cooking.
The dough should be slightly sticky but manageable; add flour sparingly to avoid tough donuts.
You can store glazed donuts in an airtight container for up to 2 days but are best enjoyed fresh.
The glazing step is flexible: add food coloring for colorful donuts or keep it classic with plain vanilla glaze.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: homemade donuts, fried donuts, vanilla glazed donuts, classic donut recipe, yeast donuts, sweet breakfast treat